Adventures in the kitchen and on the Big Green Egg

Fresh Fig Bars

I love fig season but hate how short it is. I only had a few weeks this year to enjoy figs from my mother in law’s tree before they were ruined in a terrible storm (all of the fruit was bruised). I’m hoping we get a few more before the season is over but we’ll see. Fig season has been a big deal in my family for as long as I can remember. My dad used to pick buckets of them and make fig preserves every summer for my mom.

I came home from work one day last week and my mother in law had dropped off these Fresh Fig Bars. They were delicious. Kind of a cross between a Fig Newton and a traditional crumb bar. The fresh figs were truly the star of these bars.

I can’t wait to make these for my mom. I know she will love them. If you have access to fresh figs, these bars are a great way to use them!

I have some more figs to use up too, but I’m torn between these and the fig upside-down cake! Maybe I will have enough to make both. Do you think these would be good with some whole wheat or white-whole wheat flour subbed in, or should they be kept lighter with plain AP flour?

[…] two fellow bloggers. Thanks to Cozy, Delicious (Homemade Fig Newtons) and Bakin’ and Eggs (Fresh Fig Bars). I was also hoping to develop a special recipe for my friend Mandy at The Complete Bookbook, who […]

These bars are awesome! It’s so nice to realize that figs aren’t just the sad little dried brown things in vacuum-sealed bags…they are a fresh and delicious fruit! These bars, though, are very, very fragile and I was thinking the bottom “crust” layer should be baked first?